Coconut Panna Cotta

Adnan Rana 674509

 Coconut Panna Cotta is a silky, creamy, and subtly sweet Italian dessert infused with the rich,tropical essence of coconut. This elegant treat is made by blending smooth coconut milk, velvety cream, and a hint of vanilla, then setting it to perfection with delicate gelatin. 

The result is a luscious, melt-in-your-mouth texture that’s both light and indulgent.

Ingredients (Serves 4-6):

    For the Panna Cotta:

•         1 cup (250ml) coconut milk (full-fat for creaminess)
•         1 cup (250ml) heavy cream (or more coconut milk for dairy-free)
•         ¼ cup (50g) sugar
•         1 teaspoon vanilla extract
•         1 ½ teaspoons gelatin powder (or 2 gelatin sheets)
•         2 tablespoons water (for blooming gelatin)

  For Garnish (Optional):

•         Toasted coconut flakes
•         Fresh berries (strawberries, raspberries, or mango)
•         Honey or caramel drizzle

Instructions

1. Bloom the Gelatin:

•     In a small bowl, sprinkle gelatin over 2 tbsp water and let it sit for 5 minutes to soften.

2. Heat the Mixture:

•     In a saucepan, combine coconut milk, heavy cream, and sugar over medium heat.
•     Stir until the sugar dissolves and the mixture is hot but not boiling.

3. Dissolve the Gelatin:

•     Remove from heat and stir in the bloomed gelatin until fully dissolved.
•     Add vanilla extract and mix well.

4. Pour & Chill:

•     Pour the mixture into ramekins or glasses and let it cool to room temperature.
•     Cover and refrigerate for 4-6 hours (or overnight) until set.

5. Serve:

•     Run a knife around the edges and invert onto plates or serve directly in glasses.
•     Garnish with toasted coconut flakes, fresh berries, or honey.